1. Wash the pansa fish fillet (you can also make it with other fish, and there are many sauerkraut fish made from grass carp)
2. Cut the pansa fish fillet in the middle
3. Sliced pansa fish fillet
4. Marinate the fish fillets with salt, chicken essence and water starch for 5 minutes
5. Stir fry the ginger slices in a frying pan
6. Add crushed chili and sauerkraut and stir fry
7. Add cooking wine, add water, boil
8. Put the marinated fish fillets in the pot, cover and simmer
9. Open the lid, turn the fish fillets over, cover the lid and continue to simmer, cook on both sides, add salt and chicken powder according to the taste (if the salty taste is right, no need to add salt)
10. The fish fillet turns white and the soup thickens, almost done
11. Put green onions and Thai peppers in the pot, cook for a while, take out the pot and put on a plate
